Vegan Lentil, Cauliflower & Squash Curry
A rich red lentil curry made with roasted cauliflower spinach butternut squash and Indian spices
Coconut Milk, Cauliflower (14%), Red Lentils (9%), Water, Onion, Sweet Potatoes, Butternut Squash, Cherry Tomatoes, Spinach, Olive Oil, Salt, Garam Masala, Ground Turmeric.
HOW TO HEAT
Our cooking instructions are only a guide. Adjust according to power rating or personality of your appliance. Make sure food is piping hot before serving.
|For best results oven cook from frozen.||Serves 1 (310g)||Serves 2 (620g)|
|Preheat oven to 220° C / 200° C fan / gas mark 6. Remove sleeve and pierce film twice with fork. Place on a baking tray in the oven. Carefully remove film and stir. Allow to stand for 1 min and ensure food is piping hot before serving.||30-35 mins||
|Remove sleeve and pierce film twice with fork. Place in centre of microwave and heat at 800W. Carefully remove film and stir. Allow to stand for 1 min and ensure food is piping hot before serving.||8 mins||
HOW TO STORE
Keep frozen -18°.
HOW TO RECYCLE
This tray and slip are 100% recyclable, please rinse first.
|Typical Values||Per 100g||Per Serving|
|Energy||329 kJ (79 kca)||1031 kJ (247 kcal)|
|Fat (of which saturates)||4.6 g (3.9 g)||14 g (12 g)|
|Carbohydrate (of which sugars)||7.1 g (2.4 g)||22 g (7.5 g)|
|Fibre||1.4 g||4.4 g|
|Protein||1.8 g||5.8 g|
|Salt||0.43 g||1.3 g|